WILD MUSHROOM QUESADILLAS (for eight)

¼ cup vegetable oil

1 pound chanterelles, black trumpets, or other wild mushrooms (or substitute oyster, crimini, or clamshell mushrooms; do not use shiitake), trimmed and cut into small dice

salt

½ cup minced onion

¼ pound Oaxaca or domestic Muenster cheese, grated

¼ pound panela or fresh smoked mozzarella cheese, grated

¼ pound cotija or Parmesan cheese, grated

1/3 cup finely chopped cilantro

½ teaspoon dried oregano

pinch of ground coriander

freshly ground black pepper

eight 9 to 10 inch diameter burrito-size flour tortillas

 

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1. Preheat oven to 400*.

2. Place a medium saute pan over medium high heat and add 2 tablespoons vegetable oil. When the oil shimmers, add the mushrooms and a generous pinch of salt and saute until the mushrooms release their liquid, the liquid evaporates, and the mushrooms begin to brown, 7 to 10 minutes.

3. Add the onion and saute, adjusting the heat as necessary, until the onion is soft and the entire mixture is golden brown, about 5 minutes. Remove from heat, allow to cool slightly, then transfer to a large bowl. Add the grated cheeses, cilantro, oregano and coriander. Season to taste with salt and pepper.

4. Brush 2 tortillas with oil. Place tortillas, oil side down, on baking sheets. Spread the tortillas with a layer of the mushroom and cheese filling, leaving a ¾ inch border. Top each with 1 tortilla, pressing to adhere, and brush top with oil.

5. Bake quesadillas until filling is heated through and edges begin to crisp, about 10 minutes. Using a large metal spatula, turn each over and bake until bottom is crisp, about 5 minutes. Repeat with remaining tortillas.

6. Transfer quesadillas to plates, cut into wedges and serve immediately with salsa and sour cream.

 

adapted from Amanda Hesser, The Essential New York Times Cookbook